Seasonal product - Spring

At limited stores only

AOKAGE, Barley SHOCHU

After high-temperature fermentation using Kagoshima yeast No.2, we add heat to the moromi(main fermenting mash) using our original distillation method. This barley shochu is defined by the roasty flavor you’d expect from warm toast and the sweet char of cotton candy. They are introduced twice a year, in April and October.

Alcohol content 25%

Content 1800 mL / 720 mL

Ingredients barley / barley malt

※We only use two-rowed barley grown in Kyushu

At limited stores only

Kasumi Senbonzakura, Sweet potato SHOCHU

When the cherry blossoms are in bloom in the spring, this SHOCHU makes an appearance. The GENSHU distilled in the past fall are quietly stored and cared for in the winter, gently removing oil that rise to the top. Please enjoy the moderately sweet and exceptionally refreshing taste that is just right for celebrating the cherry blossoms in bloom.

Alcohol content 25%

Content 1800 mL / 720 mL

Ingredients Koganesengan sweet potato (saccharified) / rice malt

＊We only use local ingredients

At limited stores only

Senbonzakura Jukusei Hanakomachi, Sweet potato SHOCHU

As a raw ingredient, we use sweet potatoes with an orange flesh, HAMACHIKOMACHI. We store the sweet potatoes for a certain period in its raw state and wait for saccharification. This process allows for a robust effect of the "citrus aroma," "steamed kabocha aroma," and "earl grey-like aroma." Mix with soda to decrease the oiliness and heaviness and enjoy the sharp and gorgeous aroma of HAMACHIKOMACHI. They are introduced twice a year, in March and August.

Alcohol content 25%

Content 1800 mL / 720 mL

Ingredients Hanakomahi sweet potato (saccharified) / rice malt

＊We only use local ingredients